SPROUTED WHEAT LIME POPPYSEED CHIA MUFFINS BREAD

Enjoy a cleaner version of lemon/lime poppyseed muffins/bread! Great eaten for breakfast with a pat of grassed butter and some tea or coffee.

This recipe produces a wonderfully fragrant, moist, and nourishing quick bread. The reduced sugar content allows this recipe to be eaten as a breakfast muffin or dressed with frosting/glaze for a lightly sweet dessert.

Please try it and let me know what you think!

This is a modified recipe inspired by Krista at http://www.joyfulhealthyeats.com/whole-wheat-lemon-poppyseed-bread-with-chia-seeds/ .

Ingredients

Â½ cup of natural cane sugar (make less or more depending on your taste)

Â½ teaspoon of baking soda

2 tablespoons of poppyseed

1 teaspoon of chia seed

Â¾ cup of butter and/or coconut oil, melted

1Â¼ cup of mashed ripe banana

1 tablespoon of vanilla extract

Â¼ teaspoon of salt

2 eggs

1 teaspoon of lime/lemon zest

4 tablespoons of lime and/or lemon juice

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Preparation

1. Preheat oven to 375Âº.
2. Grease a loaf pan with coconut oil. If using cupcake tin, use muffin liners or grease tray.
3. In a large bowl mix, sprouted wheat flour, cake flour, natural cane sugar, baking soda, lemon zest, salt, poppyseeds, and chia seeds. Whisk together.
4. In a small bowl mix melted butter/coconut oil, mashed banana, vanilla extract, fresh lime/lemon juice, and eggs. Whisk together.
5. Add wet ingredients to dry ingredients and mix until just combined.
6. Add batter to prepared loaf pan or muffin tray.
For Muffins, bake at 375 for 5 minutes, decrease heat to 365 and bake for 5 minutes, then decrease heat to 350 and bake for additional 15 minutes. Use the toothpick test to check if muffins are done. Leave muffins in tray or on a cooling rack and lay a clean damp towel on top of muffins to keep moisture in. (Rinsing a clean towel with water and wringing out provides the perfect dampness)
For loaf, bake for 40 minutes or until toothpick comes out clean.